SizzlininIN
Master Chef
Ok.........I'm in charge of fixing Christmas Dinner.........can you please share your ham recipes.
Need Ham ideas!
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Constance
Master Chef
Here's the recipe I used last Christmas, and it's a real winner.
Peach Glazed Ham
10 lb. ham (I prefer bone-in)
32 oz peaches in syrup, sliced or halved
1/2 cup cider vinegar
1 cup honey
1 cup brown sugar
1 tsp allspice, divided
Remove the rind and score the fat on the ham. Place in roasting pan. Mix together peach syrup, cider vinegar, honey, brown sugar and 1/2 tsp allspice. Taste and add more allspice if desired. Spoon some over ham, cover, and bake at 325 for 3 hours, or until almost tendeer,basting frequently. Sprinkle 1/2 tsp allspice on peaches, place around ham, and bake 30 more minutes. Fully cooked ham should reacfh internal temperature of 140 degrees. A "cook before eating" ham should reach an internal temp of 160 degrees.
Peach Glazed Ham
10 lb. ham (I prefer bone-in)
32 oz peaches in syrup, sliced or halved
1/2 cup cider vinegar
1 cup honey
1 cup brown sugar
1 tsp allspice, divided
Remove the rind and score the fat on the ham. Place in roasting pan. Mix together peach syrup, cider vinegar, honey, brown sugar and 1/2 tsp allspice. Taste and add more allspice if desired. Spoon some over ham, cover, and bake at 325 for 3 hours, or until almost tendeer,basting frequently. Sprinkle 1/2 tsp allspice on peaches, place around ham, and bake 30 more minutes. Fully cooked ham should reacfh internal temperature of 140 degrees. A "cook before eating" ham should reach an internal temp of 160 degrees.
texasgirl
Master Chef
Constance, that sounds wonderful!!
I ate one the other day that they just put cinnamon and sugar and a little bit of light karo syrup before cooking and put some more on just before it was done. It didn't go straight through the meat, but, had just a taste of it. It was pretty good.
I ate one the other day that they just put cinnamon and sugar and a little bit of light karo syrup before cooking and put some more on just before it was done. It didn't go straight through the meat, but, had just a taste of it. It was pretty good.
I posted a Jamie Oliver recipe for ham with a marmalade glaze. I've cooked this a few times and it's great!
http://www.discusscooking.com/forums/f14/ham-marmalade-glaze-13887.html?highlight=marmalade
http://www.discusscooking.com/forums/f14/ham-marmalade-glaze-13887.html?highlight=marmalade
Piccolina
Executive Chef
I have not made it myself, but I read a ham recipe that has really stuck out in my mind from Nigella Lawson. I googled and was happily surprised to find it online. It is a recipe for "Cola Ham": http://www.channel4.com/life/microsites/N/nigella/bites8.shtml
Constance
Master Chef
I have also made a tasty ham glaze out of apricot jam, Dijon mustard, and a bit of jarred minced ginger. I just love that fruity taste with ham.
My mom always did the pineaple juice/brown sugar glaze, and topped the ham with stuck in cloves, pineapple rings, and maraschino cherries.
My mom always did the pineaple juice/brown sugar glaze, and topped the ham with stuck in cloves, pineapple rings, and maraschino cherries.
QSis
Washing Up
I have made this one many times, Sizzlin. I do these on a charcoal cooker, to hit it with some smoke, but he includes an oven technique as well. If you want the latter, you can stop reading after the first paragraph of cooking instructions. 
If you want to REALLY do something different, you can inject a solution that Dr. Chicken also invented. Let me know if you want that and I'll post it as well.
Lee
Dr. Chicken’s Double Smoked Ham
Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!
Glazing Sauce:
Cooking instructions:
Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° – 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!
Cooking instructions for outdoor cooking:
This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or “low & slow” type cooking. Do not tent over ham if done on grill, water smoker or other cooker, this would prevent smoke from penetrating the ham.
Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. (the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure, you don’t want the ham frozen hard!
Maintain temperature of cooker/grill at 225° to 275° during cook cycle.
If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.)
Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°. A couple of books suggest 145° and 160° respectively. Shirley O. Corriher in her book “CookWise” suggests 140°. We found this to be exactly right, everytime. After removing from the Egg, it will climb up to 145° internally. The ham will retain it moistness and the flavor will go thru out the ham this way.
Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°.
NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to “hock” your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color!
If you want to REALLY do something different, you can inject a solution that Dr. Chicken also invented. Let me know if you want that and I'll post it as well.
Lee
Dr. Chicken’s Double Smoked Ham
Ham should be a fully cooked or partially cooked ½ shank variety or can be shoulder variety (water added can be used, as long as the water added does not exceed 23% water added product.) If it is pre-smoked with hickory, that seems to work out best. Patti/Jean or Cooks among the best, but other varieties can be used!
Glazing Sauce:
- ½ cup brown sugar
- ¼ cup maple syrup (use dark grade B real maple syrup if available)(dark grade B has more flavor than grade A)
- ¼ cup honey
- 2 Tbsp cider vinegar
- 1 – 2 Tbsp Worcestershire sauce
- 2 Tbsp instant coffee granules (use a good brand because it makes a difference)
- 1 Tbsp dry ground mustard
- 2 Tbsp orange juice concentrate (a good brand provides better flavor)
Cooking instructions:
Score outer skin of ham to a depth of ½ inch in a crisscross diamond pattern. This will allow the glazing sauce to penetrate below the skin, into the actual ham. Place ham (un-glazed) into a shallow roasting pan or roasting rack. If pineapple and cherries are desired on the outside, add them when you start the glazing process. Cook in oven @ 275° – 300° with a loose tent of aluminum foil over the top for 25 to 30 minutes per lb. Baste with glazing sauce the last hour of cooking time and continue to cook until the ham reaches an internal temperature of 140°. Remove from oven and allow to sit covered for 20 to 30 minutes before carving!
Cooking instructions for outdoor cooking:
This can be done on a grill over indirect heat or in a water smoker or other type of cooker, again over indirect heat or “low & slow” type cooking. Do not tent over ham if done on grill, water smoker or other cooker, this would prevent smoke from penetrating the ham.
Place water soaked chunks of mesquite, hickory or pecan (we prefer the smoke of pecan over all the others) on coals 5 minutes before putting ham on cooker. This will allow the ham to obtain maximum smoke flavor during the second cook cycle. (the first cook cycle is the cycle the processor uses.) If even more smoke flavor is desired, place ham in freezer for 1 to 1 ½ hours prior to cooking to allow outer edges of ham to start to freeze. Go easy on this procedure, you don’t want the ham frozen hard!
Maintain temperature of cooker/grill at 225° to 275° during cook cycle.
If using a water smoker, fill water pan ¾ full with hot water and add 2 cups of orange, pineapple, or orange/pineapple mix, sweetened grapefruit or apple juice to the water. (all of them act as tenderizer as the steam penetrates the meat.) (I use a ¾ full drip pan when cooking on the Eggs, filled with a 50:50 mix of water and orange juice.)
Again, cook for 25 to 30 minutes per lb. until internal temp on the ham shows 140°. A couple of books suggest 145° and 160° respectively. Shirley O. Corriher in her book “CookWise” suggests 140°. We found this to be exactly right, everytime. After removing from the Egg, it will climb up to 145° internally. The ham will retain it moistness and the flavor will go thru out the ham this way.
Baste ham with glazing sauce every 10 to 15 minutes during the last hour of cooking time. Glazing compound will burn, so do not start glazing the ham until the internal temp of the ham reaches 120°.
NOTE: The secret to this process is plenty of smoke and the real maple syrup and granular coffee crystals in the glazing sauce. Use a cheaper cut of ham like mentioned before, and people will think you bought an expensive ham that you had to “hock” your kids for! Yuk! Yuk! (see my pun there?) The glazing sauce will give the ham a fantastic taste, smell and color!
Attachments
QSis
Washing Up
Might as well post Dr. Chicken's Ham Injection recipe, too, while I'm here. I have NOT tried this, but I've heard rave reviews from people who have.
Lee
Dr. Chicken’s Injection Marinade for Ham
Ingredients:
1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water)
1 Cup of light Karo syrup (make sure it is light Karo brand syrup)
1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference)
2 Tbs of Watkins brand Butter Pecan extract (this is the only Butter-Pecan extract I could find)
1 Tbs of Rum extract (again, I used Watkins because of the better taste than store bought)
1 tsp of Orange extract (this compliments the orange juice concen. used in the glaze or basting sauce)
1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run)
Directions for blending:
Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup.
Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room tem[perature.
Directions for use:
Wrap ham in 2 layers of plastic wrap before starting the injection process.
This keeps you from making a mess!
Using a marinade hypodermic syringe, inject at least 2 fluid ozs. Per pound of meat in a grid pattern through out the entire ham and don’t be afraid to use up to 3 ounces per pound of meat.
Continue to inject the marinade into the ham until the entire amount of marinade is injected evenly into the ham.
Cook the ham as shown in the “Double Smoked Ham” recipe. Be sure to you your favorite wood for smoke flavoring.
Do not cook the ham beyond 145° internal to prevent over cooking and drying out the ham.
Lee
Dr. Chicken’s Injection Marinade for Ham
Ingredients:
1 Cup of Good clean water (if your city or well water has an offensive taste, please use bottled water)
1 Cup of light Karo syrup (make sure it is light Karo brand syrup)
1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference)
2 Tbs of Watkins brand Butter Pecan extract (this is the only Butter-Pecan extract I could find)
1 Tbs of Rum extract (again, I used Watkins because of the better taste than store bought)
1 tsp of Orange extract (this compliments the orange juice concen. used in the glaze or basting sauce)
1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run)
Directions for blending:
Into a medium size sauce pan add the water, Karo syrup and Amaretto. Stir frequently and heat very slowly to avoid scorching the sugars in the syrup.
Then, add all the remaining ingredients and continue to stir and heat slowly. When the mix looks uniform in color and smooth, remove mix from the stove and allow it to cool to almost room tem[perature.
Directions for use:
Wrap ham in 2 layers of plastic wrap before starting the injection process.
This keeps you from making a mess!
Using a marinade hypodermic syringe, inject at least 2 fluid ozs. Per pound of meat in a grid pattern through out the entire ham and don’t be afraid to use up to 3 ounces per pound of meat.
Continue to inject the marinade into the ham until the entire amount of marinade is injected evenly into the ham.
Cook the ham as shown in the “Double Smoked Ham” recipe. Be sure to you your favorite wood for smoke flavoring.
Do not cook the ham beyond 145° internal to prevent over cooking and drying out the ham.
OP
OP
SizzlininIN
Master Chef
Wow these all sound sooooooooo good! Thanks for the ideas guys/gals!
1 to 2, dijon mustard and maple syrup...mix ... makes a great glaze
buy a great ham...VA country or Vermont Corn Cob Smoked. Or smoke it yourself on a Weber. very fine
buy a great ham...VA country or Vermont Corn Cob Smoked. Or smoke it yourself on a Weber. very fine
marmalady
Executive Chef
BOURBON BAKED HAM
INGREDIENTS:
1 cup honey
1/2 cup molasses
1/2 cup bourbon
1/4 cup orange or pineapple juice
2 tablespoons Dijon mustard
1 (6 to 8-pound) smoked ham half
Microwave honey and molasses in a 1-quart glass dish at HIGH 1 minute. Whisk to blend. Whisk in bourbon, juice, and mustard. Remove skin and fat from ham and place in a foil-lined 13x9-inch pan. Lightly grease foil. Make 1/4-inch-deep cuts in ham in a diamond pattern. Pour Bourbon glaze over ham. Bake on lower oven rack at 350° for 3 hours or until a meat thermometer inserted into thickest portion registers 140°. Baste every 15 minutes with Bourbon glaze.Remove from pan. Bring drippings to a boil in a small pan, and serve w/ham.
Last edited:
ronjohn55
Head Chef
- Joined
- Jul 7, 2004
- Messages
- 2,080
My Dad came up with this one, we use it every Christmas Eve..
The are no measurments though...
1 City ham
Vernors - about 2 cups or so, the rest of the big bottle is for the kids...
sugar/brown sugar/honey - Just something sweet to add to the vernors
Lots of cloves - stuck into the skin city of the ham (we cut the criss cross pattern into the ham, then stick a clove into each one)
2 links (or 1 big link from the Polish market) Smoked Keilbasa
2 links (or 1 big link from the Polish market) Fresh Keilbasa
The ham goes into the roaster pan with the keilbasa arranged around it. Pour the vernors/sugar mix over top of it.
Bake at 350 for 2 hours, basting whenever you remember. If you aren't ready for dinner after two hours, just leave iut in there and keep basting every so often...
John
The are no measurments though...
1 City ham
Vernors - about 2 cups or so, the rest of the big bottle is for the kids...
sugar/brown sugar/honey - Just something sweet to add to the vernors
Lots of cloves - stuck into the skin city of the ham (we cut the criss cross pattern into the ham, then stick a clove into each one)
2 links (or 1 big link from the Polish market) Smoked Keilbasa
2 links (or 1 big link from the Polish market) Fresh Keilbasa
The ham goes into the roaster pan with the keilbasa arranged around it. Pour the vernors/sugar mix over top of it.
Bake at 350 for 2 hours, basting whenever you remember. If you aren't ready for dinner after two hours, just leave iut in there and keep basting every so often...
John
buckytom
Chef Extraordinaire
ronjohn, what is vernor's?
and i'm kinda afraid to ask, what's a city ham?
and i'm kinda afraid to ask, what's a city ham?
ronjohn55
Head Chef
- Joined
- Jul 7, 2004
- Messages
- 2,080
buckytom said:
Vernors is the drink of the soda pop gods...
It's a strong, oak aged ginger ale that traces it's roots back to civil war times in Michigan. Legend has it that an area ginger ale maker left a batch sitting in an oak barrel while he was off to war. When he came back, he found what was to become Vernors.
A city ham is the local name for the non-country ham's you can get. They're usually already cooked, and aren't dry and salty like a country ham.
John
mudbug
Chef Extraordinaire
Sigh, I'm sick of ham at Christmas, but we always have it for MIL, who dearly loves her ham. Good ideas, people. Maybe trying a new glaze will perk me up. I will stay tuned.
marmalady
Executive Chef
Mudbug, why don't you just do a small ham for dear MIL, then go to town with what you want to do - like a nice prime rib, or crown roast of pork?
Guts
Senior Cook
Sauce for Ham
This is served on the side, to be put on ham at the table. I think it might make a good glaze also, but I have never tried to use it as a glaze. The recipe calls for a 50/50 ratio but I like a 60/40 ratio. This is very simple Welch's grape jelly 60/ and French's mustard 40/ A teaspoon or a gallon, what ever amount you want. It should purple in color. Almost every one that has tried it, likes it. I hope you do also.
This is served on the side, to be put on ham at the table. I think it might make a good glaze also, but I have never tried to use it as a glaze. The recipe calls for a 50/50 ratio but I like a 60/40 ratio. This is very simple Welch's grape jelly 60/ and French's mustard 40/ A teaspoon or a gallon, what ever amount you want. It should purple in color. Almost every one that has tried it, likes it. I hope you do also.
grahamkerr
Assistant Cook
- Joined
- Aug 22, 2005
- Messages
- 8
I use maple syrup, clover honey, brown sugar, and brown mustard for a ham glaze. Unfortunately I just dump in the ingredients until they look and taste good, so I don't have exact proportions, and Christmas dinner is probably not something to be conducting experiments with.Robo410 said:
AllenOK
Executive Chef
I haven't done a big ham in almost two years. If I remember right, all I did was use the glaze packet of a Hormel Cure 81 ham that I bought many years ago (portioned and froze the ham for other uses, but saved the glaze). My MIL mentioned getting a ham for Christmas. She always bakes hers with some really cheap Mogen-David wine, and some other stuff. It's ok. I'm kind of biased against cheap wines like that, but I also recognize that the bias comes from being a cook.
I whole-heartedly agree. I never try to fiddle with what the family is expecting for Thanksgiving or Christmas dinner. I try to make things at other dinners, and once it's perfected, and the family likes it, then I make the suggestion to change the traditional menu.
grahamkerr said:
I whole-heartedly agree. I never try to fiddle with what the family is expecting for Thanksgiving or Christmas dinner. I try to make things at other dinners, and once it's perfected, and the family likes it, then I make the suggestion to change the traditional menu.
OP
OP
SizzlininIN
Master Chef
Thanks so much everyone! I'm a traditionalist so it ham all the way!!!!
